LOTUS CFM4-68ET/V Electric Stove with Oven for Marine Kitchens

A professional electric stove built for the demands of shipboard kitchens, the LOTUS CFM4-68ET/V combines a four-zone hob with a static or multifunction electric oven in a single unit. The hob uses radiant heat elements beneath a ceramic glass surface, heating quickly and evenly while the warning lights show residual heat after the plates are switched off. Below, the oven circulates heat without a fan, relying on natural convection to distribute warmth for consistent baking and roasting. The multifunction setting, when selected, allows the operator to choose different heat sources and fan speeds for specialised programmes such as defrosting or slow cooking, adapting the oven to a wider range of dishes without moving trays or adjusting temperatures manually.

Operation begins by setting the seven-position switch on each hob plate to the desired heat level, from simmer to full boil. The temperature limiter prevents overheating, automatically cutting power if the plate exceeds safe limits. The oven control, calibrated from 50 to 300 °C, is set to the required temperature and function; once preheated, the grid supplied—sized to hold a standard 53x32.5 GN 1/1 gastronorm tray—is loaded with food. Inside the oven, the static mode maintains a steady ambient heat, while the multifunction mode combines top, bottom and fan elements to target heat where it is needed. Throughout cooking, the operator monitors the hob warning lights to avoid contact with still-hot surfaces and uses the chromed knobs, sealed to IPX5 waterproof standard, to adjust settings without risk of water ingress.

The unit is fabricated from 18/10 CrNi AISI 304 stainless steel, chosen for its resistance to corrosion in salt-laden marine air. The 1 mm thick worktop is rounded at the edges to prevent injury and damage, while the rear splashback protects the wall from grease and steam. Cast iron hob plates are sealed with steel borders to contain spills, and the entire front control panel lifts away for access to serviceable parts. Adjustable flanged feet allow the stove to be levelled on uneven decks, and the rolling racks lock in place to prevent pots sliding during heavy seas.

A 9.05 kW power rating indicates the load the stove places on the ship's electrical system, requiring a dedicated 400 V three-phase circuit capable of handling the combined demand of all four hob zones and the oven. The 800 mm width and 600 mm depth set the footprint on the galley deck, while the 900 mm height allows the oven to be loaded at a comfortable working level. At 92 kg, the stove is heavy enough to remain stable in rough conditions but can be moved with a pallet truck or forklift when necessary.

Cleaning follows from the materials and construction: the ceramic glass hob is wiped with a damp cloth once cooled, while the stainless steel surfaces are cleaned with mild detergent and a non-abrasive pad to preserve the Scotch-Brite satin finish. The oven interior is lined with enamel for easy wiping, and the removable control panel allows access to the wiring and elements for periodic inspection. The cast iron hob plates are lifted out for thorough cleaning, and the steel borders are unclipped to remove trapped food debris.

The stove is supplied with one grid sized for a 53x32.5 GN 1/1 gastronorm tray, compatible with standard marine catering equipment. Adjustable feet and rolling pot racks are included as standard fittings.